1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground beef with baking soda, season with salt, and stir well. Set aside for 20 minutes to allow the beef to tenderize.

3. Cut fresh zucchini into small cubes, season with salt, and stir. Place in a colander to drain at room temperature for 20 minutes.

4. Prepare the meat sauce. Heat a large skillet over medium heat, add ground beef and crumble it (no need to add oil, as ground beef contains its own fat). Add chopped onion and minced garlic.

Cook ground beef until browned, then add thyme and half of the marinara sauce, stir. Cook for another couple of minutes.

5. Pat dry the drained zucchini cubes with paper towels to prevent excess moisture in the casserole. In a bowl, combine zucchini cubes, oregano, and the remaining marinara sauce.

6. In another bowl, mix Panko breadcrumbs with melted ghee.

7. Arrange the casserole in a baking dish (I use Pyrex Glass 9x13-inch casserole dish). Layer the ground meat mixture, top with the zucchini mixture, then add layers of mozzarella and Parmesan cheese. Spread the breadcrumbs and ghee mixture over the top.

8. Bake uncovered at 400°F (200°C) for 25-30 minutes, until the top is slightly golden brown. Garnish with finely chopped fresh parsley and serve.